Tomato and Burrata Salad with Pangrattato and Basil

Ingredients

• 1 1/2 pounds ripe tomatoes, cored and cut into 1-inch pieces
• 8 ounces ripe cherry tomatoes, halved
• Salt and pepper
• 3 ounces rustic Italian bread, cut into 1-inch pieces (1 cup)
• 6 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 shallot, halved and sliced thin
• 1 1/2 tablespoons white balsamic vinegar
• 1/2 cup chopped fresh basil
• 8 ounces burrata cheese, room temperature